Chocolate Peanut Butter Eggs are a quick & easy recipe that taste even better than the store-bought version. All you need is 5 simple ingredients to get started!
Why You’ll Love Them
They taste amazing. These taste like a Reese’s peanut butter egg, only with a shorter ingredient list. I think they taste better than the candy the Easter bunny might normally stick in an Easter basket!
They’re easy to make. Just stir 4 ingredients together to make the peanut butter filling, then make the egg shapes and coat them in melted chocolate. No special cookie cutters required!
They’re made with nutrient-dense ingredients. Instead of relying on powdered sugar, these peanut butter eggs are made with simple, nourishing ingredients like all-natural peanut butter, maple syrup, and coconut flour, for extra fiber.
They are allergy friendly. This recipe is naturally gluten-free, and when you use vegan chocolate chips, they are dairy-free, too. For a nut-free option you can send to school, try using sunflower seed butter instead of peanut butter.
They are easy to customize. When you make treats at home, you get to control the sweetness! Use semi-sweet chocolate chips for a sweet dessert, or use darker chocolate to keep the sugar content lower. Check out the FAQ section below for substitution ideas.
Ingredients You’ll Need
The coconut flour helps in this recipe helps gives the peanut butter eggs a thick center, similar to the candy you’d buy from the store. If you don’t keep coconut flour on hand, you can replace it with a 1/4 cup of almond flour, instead.
This recipe calls for creamy peanut butter (use the all-natural kind that you have to stir to mix in the oil), but you can use crunchy peanut butter if you want the added texture.
You can also top these peanut butter eggs with flaky salt, for an extra punch of flavor, or a few naturally dyed sprinkles (< Amazon affiliate link), for some Spring color.
How to Make Peanut Butter Eggs
1. Make the peanut butter filling.
In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt. Stir well, until the mixture looks smooth.
Wait a few minutes, and you’ll see the peanut butter mixture thicken. (You can place the bowl in the fridge to speed the process, if you need to, but this shouldn’t take longer than 5 minutes.)
2. Scoop.
Use a small cookie scoop (about 2 teaspoons size) to scoop the mixture and drop it onto a baking sheet lined with parchment paper or wax paper. You should get roughly 12 scoops from this recipe, when you use that size scoop.
Use your fingers to shape the peanut butter into egg shapes, flattening them into pieces about a 1/4-inch thick. Transfer the lined baking sheet to the freezer so they can firm up while you melt the chocolate.
3. Add the chocolate.
Melt the chocolate chips in a double boiler, or in the microwave using 30-second intervals, and stir until the melted chocolate is smooth.
Remove the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each egg shape. (Alternatively, you can use a fork to dip the eggs into the melted chocolate, then let the excess chocolate drip off.)
Once the chocolate has hardened, flip the eggs over and coat the other side. If you’d like to add colorful sprinkles to the peanut butter eggs, sprinkle them on while the chocolate still looks wet. When it hardens, the sprinkles will stick in place.
Transfer the pan of chocolate covered peanut butter eggs back to the fridge or freezer so the chocolate can set, which only takes 5 to 10 minutes. Then they are ready to enjoy!
Storage Tip: This recipe will soften at room temperature, so it’s best to keep them stored in an airtight container in the refrigerator. They should keep well for at least 2 weeks when chilled!
Frequently Asked Questions
Yes, you can freeze these peanut butter eggs for up to 3 months in an airtight container.
I find that pressing the balls of peanut butter dough into an oval egg-shape is the easiest method, rather than using specialty candy egg molds that you will need to store until the following year. If you make the top slightly more narrow than the bottom, it will look like an egg!
Yes, check out the chocolate topping recipe for Chocolate Peanut Butter Bars, for an easy 3-ingredient option that is naturally sweetened.
You can use melted white chocolate chips or almond bark as the coating, if you prefer.
Looking for more candy recipes? Try Vegan Snickers, Homemade Crunch Bars, or Almond Butter Cups for more ideas.
Chocolate Peanut Butter Eggs
Ingredients
- ½ cup all-natural peanut butter
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut flour
- ¼ teaspoon sea salt
- ¾ cup dark chocolate chips
Instructions
- In a mixing bowl, combine the peanut butter, maple syrup, coconut flour, and salt. Mix well, until a uniform batter is formed.
- Line a baking sheet or plate with parchment paper. Use a small cookie scoop to scoop the batter into 12 balls (about 2 teaspoons of batter per ball). Use your hands to press and shape each ball into an egg-like shape, then place the pan in the freezer to set.
- While the peanut butter eggs are setting in the freezer, melt the dark chocolate chips in a double boiler. Alternatively, you can melt them in the microwave using 30-second intervals. Stir until smooth.
- Remove the the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each one. The chocolate may set very quickly if the eggs are cold from the freezer, but if it's not firming up quickly enough for you, just place the pan back in the freezer for a few minutes.
- Once the chocolate is firm on the top, flip the eggs over and coat the other side with chocolate, too. While the chocolate still looks wet, you can sprinkle on a few colorful sprinkles, if you'd like to. (Or try some flaky sea salt!)
- Place the chocolate peanut butter eggs in the freezer to firm up for at least 10 more minutes, and then they are ready to serve. These will soften at room temperature, so store them in an airtight container in your fridge (for a softer bite) or the freezer (for more crunch) and serve them chilled. Peanut butter eggs will keep for up to 2 weeks in the fridge, or up to 6 months in the freezer.
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Notes
Nutrition
If you try these homemade Reese’s eggs, please leave a comment and star rating below letting me know how you like them!
Wondering if I could sub xylitol for the syrup. Since one is solid and the other liquid I’m wondering if I’d have to add a little melted coconut oil to make up for the difference in moisture?
These are so good, my favorite combination. I used rice flour instead of coconut, it was fine. I forgot the sea salt in the peanut butter so I sprinkled it on the melted chocolate and it was delicious. Thanks!!!!
I just made these and they’re sitting in the freezer, but I realized I forgot to use coconut oil in the chocolate! Will they still turn out ok?
Yes, they should be fine!
Thank you for this recipe! I just made these and they are wonderful…..don’t look as pretty as your’s, but I tried. I didn’t have chocolate chips, but I had a bar of Ghirardelli 100% Cacao unsweetened chocolate that I melted with the coconut oil and I added some drops of liquid stevia…..I only knew I could do this because I’m learning how to cook from you. So thankful for everything you do on here and that book can’t get here fast enough! Another great recipe so that I don’t feel left out when my family is eating their unhealthy chocolate eggs 🙂
Amazing! Delish! I just started weaning off sugar and eating clean, this saved the day. It stopped a grocery store run for what was sure to be a blowout junk fest! I used pure almond butter and almond flour since I didn’t have raw peanut butter and coconut flour.
These are soo good! Never buying reese’s ever again – my new favorite thing. Thanks!! Definitely a fan 🙂
It’s no where near Easter but I am chugging through the recipes of yours that look doable to me, and this one is one of the best, and easiest! This was the first time I got to use coconut flour, I love the idea of using that and no powdered sugar. I doubled the batch and got 13 egg shapes, then just dumped homemade chocolate on top, so they didn’t look as pretty as yours, but tasted better than real Reese’s eggs, my husband said so!
Thanks for this! Question: I’d prefer to use coconut sugar, so how much of that would I use instead of the maple syrup?
I did a test run with these last week, substituting cashew butter for peanut butter, and they were easy to make and tasted amazing. Made a triple batch today (18 eggs) for my son’s Easter party and will be making a similar version (with ghee) again as cashew butter balls around Christmas.
Mmmmmmmmmmmm…. These are delicious! I made them for my daughter for Easter, but I think I’ll have to make more for her because I made them too early and I can’t stop eating them!!!
These are the best and I love that you found a healthier way to make them! Need to try this ASAP!
What can I substitute for the coconut flour? I make your peanut butter cup recipe every so often, but I think these will be more the texture of Reese’s pb cups.
Thanks for the great recipe! It is my go-to when the chocolate-PB craving hits! Creamy, peanut-buttery and just the perfect balance of sweet and salty.
I was going to make these for Easter. How far in advance could I make them?
Would agave work for this recipe instead of maple syrup?
I was feeling lazy (and hangry), so I modified the recipe like this:
I had about 1/2 c of peanut butter left in the jar, so I left it right where it was, added the maple syrup, almond meal (for coconut flour, because that was what I had), and chocolate chips to the jar. Mixed it up, and ate it with a spoon. It was delicious!
It wasn’t quite as presentable or egg-like, but it is certainly something I would do again in a pinch/sweet craving.
Thanks!
I have only tried peanut butter eggs a few times in my life, but I have loved them every time. While it may be challenging, I want to try making my own. These look too easy and delicious to pass up!
I’ve been looking for a recipe just like this! Thanks for posting!
Delicious! I eyeballed the ingredients for the filling (omitted the salt), and used only 1 TB maple syrup.
These are delicious! I made them 1/2 the size for a small sweet treat. Will be making another big batch for Easter. Thank you!
Easy and delicious!
Hello! What can be used in place of coconut flour? Is this simply used as a thickener?
Yes, it gives it the powdered sugar texture like the store bought version. I think you could use almond flour in its place, but you’ll probably need a little more of it.
When melted my chocolate chips weren’t runny enough to dip the eggs into. Is coconut oil maybe missing from the ingredients list? I suspect that’s the issue since you mentioned the chocolate will get runny if left at room temperature, which wouldn’t happen with just chocolate chips.
These look amazing! I wonder if you could use less maple syrup? Does it help the Pb “dough” form?
You can always try to use less and see what happens! Since it’s a no-bake recipe, you can always adjust as you go. 🙂
Wow. These were so good! Truthfully they tasted just like the famous peanut butter cups. What a treat!
Sooo satisfying and guilt free! Loved how easy they were to make too! I opted for the 12 smaller eggs!
Delicious and SO easy to make! Quarantine has me trying out some new recipes to keep busy, so I finally bought some coconut flour. Made my first batch earlier this week. They were so good so I made two more tonight, to deliver to family for Easter!
The first batch made 12. Tonight I used a teaspoon to scoop the PB batter and yielded 15 per batch.
Made these for Easter this year. Super easy and tasty! I really wanted a treat, and these were perfect. I used crunchy peanut butter. Yum!
Oh my goodness! It was so delicious!!! How do I not eat them all?? Thank you, Megan.
Super easy, fast and yummy. I used sunflower seed butter, and the homemade chocolate coating. I like straight from freezer.
These are my husband’s new favourite treat. My batch made 9 eggs so I used more chocolate to cover them but they are really very good. I had some white chocolate so I melted a little and added it as egg decoration swirls too.
These were delicious – and kept me from eating the Reese’s eggs that my kids got! So good! Thank you!
Your dessert section looks so yummy. I’m vegan and love your selection of healthy desserts here. But I wonder when do you usually sneak in this sweets in your diet? Is it an after lunch treat or midday of after dinner?
I have a sweet tooth and I always crave for something sweet after a healthy dinner. I sometimes follow (if not most often your food combing) if that’s the case I don’t know when to have these yummy treats? What’s your advice on satisfying a sweet tooth?
Thank you in advance!
Made these for Superbowl. So cute. I used white chocolate to make the lines.
So easy and so tasty
Had to make these as soon as I saw them – they are really good ! Thanks again for another 5 star recipe ! I’m a huge fan 😊
I made these with sugar free choc chips, sugar free syrup, wheat flour and natural pb…turned out amazing and very rich
These so SO good!!! I’m a Reese’s lover and these really hit the spot! I just have to be careful with them, because they are high in calories and fat, and I could eat the whole batch if I wasn’t careful!
This has become a staple snack in my home! I have made it three times already and it’s so incredibly yummy. I don’t miss Reese’s whatsoever!
My kids love these and they’re easy to make. We finish them in a day!
I’m so excited to try these – they look so easy and delicious! Your recipes always turn out and I love how simple they are – thank you!
AMAZING! Made them with 1/4 cup almond flour instead of coconut flour and it worked perfectly. My family scarfed these down in minutes. Will absolutely make again – double or triple the recipe to be safe 😉
I made the egg part and put them in the freezer but didn’t yet cover them in chocolate. Wasn’t sure if i would coat them entirely or just drizzle on a pattern. Was surprised to find white patches on them after leaving them is an airtight container in the freezer overnight. Any idea why? Guess full chocolate coverage is needed. Delicious without chocolate too lol
So delicious and so easy to make! We will definitely be making these again!